Sugar and Spice Ice-Cream Sandwiches

These bar cookies are spiced up with cinnamon, ginger, and a hint of pepper -- they're the perfect match for our homemade (or store-bought) ice cream.

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Cal/Serv:
200

Yields:
1

Ingredients

1 1/2
c.
all-purpose flour

1/2
c.
unsweetened cocoa

2
tsp.
ground ginger

1
tsp.
ground cinnamon

1
tsp.
baking powder

1/2
tsp.
baking soda

1/2
tsp.
finely ground black pepper

1/2
tsp.
Salt

1
c.
packed dark brown sugar

1/2
c.
margarine

1
large egg

1
tsp.
vanilla extract

1
pt.
strawberry ice cream

Directions

Into medium bowl, measure first 8 ingredients.

In large bowl, with mixer at medium speed, beat brown sugar with margarine or butter until creamy. Reduce speed to low; beat in egg and vanilla until well blended. Beat in flour mixture just until blended.

Divide dough into 4 equal pieces. Shape each piece of dough into a 3-inch-long by 2-inch-wide by 1 1/2-inch-high block. Wrap each block with waxed paper or plastic wrap and freeze until very firm, at least 1 hour or overnight.

To make sandwiches, place 16 cookies on foil-lined 15 1/2-inch by 10 1/2-inch jelly-roll pan. Place about 1 heaping tablespoon softened ice cream on top of each cookie. With small metal spatula, spread ice cream on each cookie, almost to edges. Top with remaining cookies to make 16 sandwiches in all. Wrap individually in foil and freeze at least 1 hour or up to 1 week.

Ann Stratton

These bar cookies are spiced up with cinnamon, ginger, and a hint of pepper -- they're the perfect match for our homemade (or store-bought) ice cream.

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